• Rachel Patterson

Squishy Chocolate Cookies


These cookies are the love child from a chocolate chip cookie and a chocolate brownie...lush...bringing together the happy magic of chocolate and sugar to make life sweet.



120g/1/2 cup (1 stick) unsalted butter, softened to room temperature 115g/1/2 cup granulated sugar 115g/1/2 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 150g/1 cup plain/all-purpose flour 80g/1/2 cup + 2 Tablespoons unsweetened cocoa powder 1 teaspoon baking soda (bicarbonate of soda) 1/2 teaspoon salt 2 Tablespoons milk 100g/1 cup dark or milk chocolate chips 

Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed.

Beat in the egg and vanilla until combined, scraping down the sides as needed. 


In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips. Chill the dough for at least 1-2 hours.

Preheat oven to 350F/180C/Gas 4 degrees. 


Line a baking sheet with parchment paper. Take a tablespoon of dough and roll into a ball and place on the baking sheet, repeat until you have used all the mixture (makes 10-12 cookies).

Bake the cookies for 11-12 minutes, no longer. The cookies will look very soft, puffy, and almost under done. 


Allow the cookies to cool on the baking sheet and they will continue to "bake" and set up.  As the cookies cool, they will firm up. 

© 2020 Rachel Patterson